I can well recall the day Mom prepared the most scrumptious leg of warthog on the morn of a family wedding. The groom and his brother, who boasted that they don't eat biltong or venison, swaggered into the kitchen at the moment critique as Mom removed the venison from the oven. They were mesmerised by the sight and aroma. And did they climb in! To such an extent that there was hardly anything left for us venison lovers. It was only much later that we let the cat out of the bag about the warthog.A word warning though: don't ever let the meat dry out.800g loin of warthogcrushed black pepper and salt1 tablespoon Dijon mustard8 slices of pancetta or other quality bacon

Trim the loin of all gristle or silver lining. In an acid resistant tray add the chopped veggies and all the other marinade ingredients. Put the loin therein and marinade for 24 hours in the fridge, turning from time to time.
Make the Shiraz sauce first.
Brown the onions in the butter in a saucepan, then add sugar till melted. Splash in the stock and wine, lower the heat and reduce till syrupy.Season the pineapple with pepper and fry in oil.
Remove venison from marinade and wipe excess bits away. Season with salt, pepper and mustard all over. Wrap pancetta or bacon strips around the venison securing with string or toothpicks. Fry gently on a ripple pan till bacon is crisp but the meat still rare at the core. When done, rest for five minutes in the warming drawer to let the red juices to cipher to the dry outside fibers.I"m willing to bet my bottom dollar that your guests will look at the unseemly warthog with new eyes after this meal.